Strawberry Banana Oatmeal Muffins | Gluten and Dairy Free

These healthy strawberry banana oatmeal muffins are a perfect postpartum breakfast. They’re quick and nutritious with no refined sugar, and they help support milk supply for breastfeeding mamas. They’re like a bowl of breakfast oatmeal without the mess and can be eaten with one hand!

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Strawberry Banana Oatmeal Muffins

Strawberries were on sale so I bought a whole bunch, and then the garden decided it was strawberry time! With an abundance of strawberries, I decided to create a strawberry muffin recipe.

I love muffins, because they’re such a simple breakfast that you can make ahead of time and either store them on the counter or in the freezer. They’re so easy to grab and go and are perfect for busy mamas (and their kiddos)!

This recipe is gluten free, dairy free, and has no refined sugars making these muffins a healthy option for the whole family.

The banana in this recipe adds some natural sweetness and is a perfect compliment to the strawberries without having an overpowering banana bread vibe. They taste like a bowl of strawberry banana oatmeal.

Oats are known to increase milk supply plus strawberries and bananas have great vitamins and minerals that support milk production.

Served with some honey or strawberry jam, these muffins can be enjoyed by everyone in the family!

How to make strawberry banana oatmeal muffins

Begin by mashing a banana in a medium sized mixing bowl. I find it easiest to mash the banana with a fork. Mash it until there are no longer any lumps.

Using the same fork, whisk together the eggs and banana and incorporate some air. Then add in the remainder of the liquid ingredients along with the cinnamon. Whisk well then set aside.

Combine the gluten free flour with the baking soda and salt in a separate bowl. Whisk together to incorporate the salt and baking soda evenly in the flour. Then add the rolled oats and stir until combined.

Make a well in the center then pour the liquid ingredients into the dry mixture. Gently mix together to create a lumpy batter. Be careful not to over mix.

Next, slice the strawberries into small pieces and measure out about a cup. Add the strawberries to the batter and fold them in gently until they are evenly distributed.

Allow the batter to rest for a few minutes to let the oats soak up some of the moisture. This is what will help them become soft like oatmeal.

Scoop the batter evenly into a well greased muffin tin (or use muffin tin liners, if you prefer). Sprinkle a few rolled oats over the uncooked muffins, if desired.

Bake the muffins at 425° for the first 5 minutes then reduce the oven temperature to 350°. Bake for an additional 15 minutes or until a toothpick inserted comes out clean. Baking at a high temperature at first and then reducing the heat will help the muffins have a better dome shape.

Allow to cool slightly before removing. Enjoy with some honey or strawberry jam.

Muffins can be stored in an airtight container on the counter for several days. I recommend microwaving the muffins for a few seconds if eating after they’ve cooled.

Can I freeze these muffins?

These muffins freeze really well. Put them in a freezer safe container and microwave for a few seconds to thaw before serving. They will stay good for 3-4 months in the freezer.

These are great to prepare ahead of time to have on hand during the early postpartum days, when there isn’t much time and energy for making breakfast.

Can I use regular cow’s milk for this recipe?

Most milk will work with this recipe. You can use almond milk, coconut milk, oat milk, or even cows milk if you do not have any dairy concerns.

Can I use regular flour?

This recipe was specifically designed with gluten free flour, but I used an all purpose gluten free flour blend that is a 1:1 substitute for regular white wheat flour. Though I have not tried it, this recipe should work great with regular flour. If the batter seems dry, add a little bit more milk, a tablespoon at a time.

Are these muffins vegan?

The recipe is not vegan because it calls for 2 eggs, but you could replace the eggs with flax seeds to make it vegan. Combine two tablespoons of ground flaxseed meal with about 1/3 cup water and let it sit for 5 minutes before adding.

Notes

• If you have a gluten allergy, be sure to use certified gluten free oats.  Oats themselves do not contain gluten, but they are often manufactured in a facility that processes flours that contain gluten.  A really great brand is Anthony’s gluten free oats.
• *If your gluten free flour blend does not contain xanthan gum, you’ll want to add 1 teaspoon along with the dry ingredients. My current favorite gluten free flour is Krusteaz brand.  I love that it’s made from a variety of whole grains. Unfortunately it’s common for gluten free flours to be made from processed grains which lack important nutrients so be sure to check the ingredients of your flour.
• I like to cut up my strawberries into small pieces so they can be tasted in every bite.
• Starting the muffins at 425° then reducing the heat will help create muffins with a better dome.  You can just bake your muffins at 350° for 20-25 minutes if you prefer.

Looking for other great breakfast ideas? Try these Meal Prep Breakfast Sandwiches!

Have you made this recipe? Let me know in the comments how they turned out.